Uroš Žigon

1. JERAJ, Nataša, ŽIGON, Uroš, ABRAM, Veronika, LENASI, Helena-Marija, BRESKVAR, Katja. Bioconversion of chitin to chitosan : purification and characterization of chitin deacetylase from Rhizopus nigricans. In: AVŠIČ-ŽUPANC, Tatjana (ed.). Abstract book. 1st FEMS Congress of European Microbiologists, Slovenia, Ljubljana, June 29 - July 3, 2003. Delft, The Netherlands: FEMS, 2003. Str. 468, p14-16. [COBISS.SI-ID 2781304]

2. ŽIGON, Uroš. Čiščenje hitin deacetilaze iz nitaste glive Rhizopus nigricans : diplomsko delo, univerzitetni študij = Purification of chitin deacetylase from filamentous fungus Rhizopus nigricans : graduation thesis, university studies. Ljubljana: [BF, Oddelek za živilstvo]: [U. Žigon], 2003. IX, 39 f., graf. prikazi, tabele. Biotehniška fakulteta, Oddelek za živilstvo, Ljubljana, Diplomske naloge, 1089. [COBISS.SI-ID 2794616]

3. ŠKROBOT, Dubravka, PESTORIĆ, Mladenka, ŽIGON, Uroš. Development and application of descriptors for establishing sensory profile of gluten-free cookies by a multidimensional approach. Food & Feed Research. 2012, vol. 39, no. 1, str. 41-49. ISSN 2217-5369. http://agris.fao.org/agris-search/search.do?recordID=RS2012002078. [COBISS.SI-ID 5597288]

4. FEGUŠ, Urban, ŽIGON, Uroš, PETERMANN, Marcus, KNEZ, Željko. Effect of drying parameters on physiochemical and sensory properties of fruit powders processed by PGSS-, vacuum- and spray-drying. Acta chimica slovenica. 2015, vol. 62, no. 2, str. 479-487, ilustr. ISSN 1318-0207. Digital Library of the University of Maribor – DLUM, http://www.dlib.si/details/URN:NBN:SI:DOC-CES5CLE7. [COBISS.SI-ID 18856214]

5. LISJAK, Klemen, LELOVA, Zorica, ŽIGON, Uroš, VANZO, Andreja. Ekstrakcija taninov iz kožic in pečk v modelni raztopini vina in pri industrijski maceraciji grozdja sorte Cabernet sauvignon ter njihov vpliv na trpkost in grenkobo = The extraction of tannins from skins and seeds in model wine solution and at large-scale maceration fo Cabernet Sauvignon grapes and their influence on astringency and bitterness. In: ČUŠ, Franc (ed.), KOŠMERL, Tatjana (ed.), VANZO, Andreja (ed.). Zbornik prispevkov. Ljubljana: Kmetijski inštitut Slovenije, 2017. Str. 382-399, ilustr. ISBN 978-961-6998-11-6. [COBISS.SI-ID 5274472]

6. LISJAK, Klemen, LELOVA, Zorica, ŽIGON, Uroš, VANZO, Andreja. Ekstrakcija taninov iz kožic in pečk v raztopini modelnega vina in med maceracijo grozdja Cabernet sauvignon na industrijski skali ter njihov vpliv na astringenco in grenkobo = The extraction of tannins from skins and seeds in model wine solution and at large-scale maceration of Cabernet Sauvignon grapes and their influence on astringency and bitterness. In: ŠUKLJE, Katja (ed.), et al. 1. Mednarodni viti-eno dan Univerze v Novi Gorici - IVED 2017 [tudi] Slovensko-francoski enološki dan, Vipava, 23. maj 2017. V Novi Gorici: Univerza, 2017. Str. [25-26]. ISBN 978-961-7025-01-9. [COBISS.SI-ID 5278568]

7. OGRINC, Nives, STROJNIK, Lidija, NAGLIČ GRIL, Mateja, ŽIGON, Uroš, MAKUC, Damjan, VELIKONJA, Urška, PLAVEC, Janez, STOPAR, Matej, KORON, Darinka, ZLATIĆ, Emil, KOKALJ SINKOVIČ, Doris. Karakterizacija in izvor naravnih surovin, v okviru programa pametne specializacije Funkcionalna živila prihodnosti : Poročilo rezultatov razvojno raziskovalnega projekta (RRP4). 2017. IJS delovno poročilo, 12382. [COBISS.SI-ID 30724647]

8. PESTORIĆ, Mladenka, ŠKROBOT, Dubravka, ŽIGON, Uroš, ŠIMURINA, Olivera, FILIPČEV, Bojana, BELOVIĆ, Miona, MIŠAN, Aleksandra. Sensory profile and preference mapping of cookies enriched with medicinal herbs. International journal of food properties. 2017, vol. 20, iss. s2, str. 350-361, ilustr. ISSN 1094-2912. https://pubag.nal.usda.gov/catalog/5621130. [COBISS.SI-ID 5597544]

9. VANZO, Andreja, LISJAK, Klemen, LELOVA, Zorica, ŽIGON, Uroš, VELIKONJA BOLTA, Špela, TEISSEDRE, Pierre-Louis, 11th International Symposium of Enology of Bordeaux, Talence, 2019. Extraction of proanthocyanidins from skins and seeds of Cabernet sauvignon in wine-like solution. In: ŒNOIVAS 2019 ; IVAS 2019 - In Vino Analytica Scientia : Analytical chemistry for wine, brandy and spirits : book of abstracts. Talence (Bordeaux): University of Bordeaux, 2019. Str. 240. http://isvv-events.com/oeno2019-ivas2019/images/pdf/Abstracts%20book%20%C5%92noIVAS%202019-web.pdf. [COBISS.SI-ID 5827688]

10. VANZO, Andreja, LISJAK, Klemen, LELOVA, Zorica, ŽIGON, Uroš, VELIKONJA BOLTA, Špela, TEISSEDRE, Pierre-Louis. Extraction of proanthocyanidins from skins and seeds of Cabernet sauvignon in wine-like solution : predstavitev posterja na 11th International Symposium of Enology of Bordeaux Oeno 2019 ... Talence. [COBISS.SI-ID 5827944]

11. ŽIGON, Uroš. Primerjava metod za redukcijo prostora in iskanje konsenza na podatkih senzoričnega profiliranja : magistrsko delo. Ljubljana: [U. Žigon], 2019. 69 str., ilustr. https://repozitorij.uni-lj.si/IzpisGradiva.php?id=107752. [COBISS.SI-ID 12553556]

12. LISJAK, Klemen, LELOVA, Zorica, ŽIGON, Uroš, TEISSEDRE, Pierre-Louis, VANZO, Andreja. Effect of extraction time on content, composition and sensory perception of proanthocyanidins in wine-like medium and during industrial fermentation of Cabernet Sauvignon. In: 42nd SASEV Virtual Conference, 3-5 November 2020 : [abstracts]. [s. l.]: South African Society for Enology and Viticulture, 2020. Str. 48. [COBISS.SI-ID 35778051]

13. LISJAK, Klemen, LELOVA, Zorica, ŽIGON, Uroš, VELIKONJA BOLTA, Špela, TEISSEDRE, Pierre-Louis, VANZO, Andreja. Effect of extraction time on content, composition and sensory perception of proanthocyanidins in wine-like medium and during industrial fermentation of Cabernet Sauvignon. Journal of the science of food and agriculture. [Print ed.]. 2020, vol. 100, iss. 5, str. 1887-1896. ISSN 0022-5142. DOI: 10.1002/jsfa.10189. [COBISS.SI-ID 5940840]

14. KOROŠEC, Mojca, KOPINŠEK, Mojca, FERJANČIČ, Blaž, BERTONCELJ, Jasna, ŽIGON, Uroš. Comparison of three sensory discrimination tests for a rutine work with a 12-member panel in food industry. In: RASPOR, Peter (ed.), et al. 11th Central European Congress on Food and Nutrition : food, technology and nutrition for healthy people in a healthy environment : CEFood congress book : [September 27-30, 2022], Čatež ob Savi, Slovenia. Ljubljana: European Declaration on Food, Technology and Nutrition Network, 2022. Str. 94, op-30. ISBN 978-961-95942-0-9. [COBISS.SI-ID 124736259]

15. KOPINŠEK, Mojca, ŽIGON, Uroš, BERTONCELJ, Jasna, KOROŠEC, Mojca. Senzorično profiliranje s potrošniki: primerjava dveh metod na primeru jagodne arome = Sensory profiling with consumers: comparison of two methods on the example of strawberry aroma. In: GROHAR GROS, Eva (ed.), et al. Trendi in izzivi v živilstvu, prehrani, gostinstvu, turizmu, izobraževanju in usposabljanju : zbornik prispevkov 6. mednarodne strokovne konference, 27.–28. oktober 2022, Ljubljana, Slovenija = Trends and Challenges in Food Technology, Nutrition, Hospitality, Tourism, Education and Training : collection proceeding of the 6 th international professional conference, October 27th – 28th 2022, Ljubljana, Slovenia. Ljubljana: Biotehniški izobraževalni center: = Biotechnical Educational Centre, 2022. Str. 68-76. ISBN 978-961-6915-21-2. https://bickonferenca.si/files/2022/10/Trendi-in-Izzivi-Zbornik-2022.pdf. [COBISS.SI-ID 132779267]

16. KRULJC, Tjaša. Razlike pri zaznavanju senzoričnih lastnosti jabolčnega nektarja med izbranimi ocenjevalci in študenti : diplomska naloga. Šentjur: [T. Kruljc], 2023. XI, 83 f., ilustr. [COBISS.SI-ID 244867843]